If you’re searching for the ultimate treat that combines buttery crust, sweet-tart fruit, and irresistible charm, look no further than Strawberry Hand Pies. These adorable, perfectly portable mini pies are packed with juicy strawberries coated in a glossy, homemade filling and wrapped in flaky pastry. Whether you’re making them for a summer picnic, bake sale, or a fun kitchen project with the kids, these hand pies guarantee plenty of smiles and sticky fingers in the best way possible.
Ingredients You’ll Need
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Filling:
- 2 cups fresh strawberries, hulled and diced
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Crust:
- 1 package (2 sheets) refrigerated pie crust
- 1 egg, beaten with 1 tablespoon water (egg wash)
- 2 tablespoons coarse sugar for sprinkling
How to Make Strawberry Hand Pies
Step 1: Prepare the Strawberry Filling
Start by making the delicious heart of your Strawberry Hand Pies. Combine the diced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla in a small saucepan over medium heat. Stir frequently for about 5 to 7 minutes, until the strawberries break down and the mixture becomes thick and jammy. Remove from heat and allow it to cool completely—having a cooled filling makes assembly easier and helps keep those pretty pies from getting soggy.
Step 2: Roll and Cut the Dough
Next up, unroll your refrigerated pie crusts on a lightly floured surface. To make the perfect little hand pies, cut out rounds about 4 to 5 inches wide using a cookie cutter, biscuit cutter, or even an inverted small bowl. You should end up with about 16 circles for 8 finished pies, so reroll scraps as needed.
Step 3: Fill and Seal the Pies
Spoon 1 to 2 tablespoons of your cooled strawberry filling onto the center of half the pastry circles. Take care not to overfill—remember, you want the edges to seal tight. Brush the edges of each bottom circle with a little egg wash, place a second circle on top, and gently press the edges together with your fingers. Then, use the tines of a fork to crimp the edges and lock in all that luscious filling.
Step 4: Vent, Glaze, and Sugar
To make sure steam escapes while baking (and to add those signature rustic touches), cut a tiny slit or two in the top of each pie. Brush the tops with the remaining egg wash for maximum shine, then sprinkle each with coarse sugar for a sparkly, crunchy finish that really makes your Strawberry Hand Pies pop.
Step 5: Bake to Perfection
Carefully place your assembled pies on a parchment-lined baking sheet, spaced apart. Bake in a preheated 400°F oven for 18 to 20 minutes, or until they’re beautifully golden brown and the filling is bubbly. The aroma alone will have everyone circling the kitchen! Let the pies cool slightly on a wire rack before serving, as the filling will be very hot straight from the oven.
How to Serve Strawberry Hand Pies
Garnishes
A simple dusting of powdered sugar works wonders, but if you’d like to go a step further, serve your Strawberry Hand Pies with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of white chocolate for an elegant twist. Fresh mint leaves add a burst of color and a touch of herbal freshness that looks beautiful on a dessert plate.
Side Dishes
Pair these hand pies with lightly sweetened Greek yogurt, a fresh fruit salad, or even a glass of cold lemonade for a summery treat. They also make a fun addition to any brunch spread, alongside a platter of assorted cheeses and nuts, balancing sweet and savory elements beautifully.
Creative Ways to Present
For a charming picnic or party display, arrange Strawberry Hand Pies in a basket lined with gingham or parchment paper. Thread a ribbon through each pie (after baking and cooling) to create edible “pie pops” for kids. Or stack them high on a cake stand for a rustic, bakery-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover Strawberry Hand Pies in an airtight container at room temperature for up to two days. Their texture holds up beautifully, and the crust stays deliciously crisp. For longer freshness, refrigerate them and enjoy over the next few days—if they last that long!
Freezing
These hand pies freeze incredibly well. Let them cool completely, then store them in a single layer (or separated with parchment paper to prevent sticking) in a freezer-safe container or zip-top bag. They’ll keep their flavor and texture for up to 2 months, making them the perfect make-ahead treat for unexpected guests.
Reheating
Bring your frozen or chilled Strawberry Hand Pies back to life by warming them in a 350°F oven for about 10 minutes (or until heated through and crisp again). Skip the microwave for best results, as it can make the crust soggy instead of flaky and golden.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just be sure to thaw and drain them thoroughly before cooking down the filling, since frozen berries release extra liquid. You might want to simmer the mixture a few more minutes to reach the right thick, jammy consistency.
How do I prevent the filling from leaking out?
Sealing is everything—make sure to brush the edges of the bottom crust with egg wash, press firmly, and crimp with a fork. Also, don’t overfill the pies and don’t skip the slits on top, as they help release extra steam while baking.
Can I add other flavors to the filling?
Definitely! A little orange zest, a touch of balsamic vinegar, or a handful of blueberries can all add something special to your Strawberry Hand Pies. If you want an ultra-decadent twist, try spreading some cream cheese or Nutella beneath the strawberry layer before sealing the pies.
Can I make mini or larger versions?
Yes, you can size these hand pies up or down. Go mini for tiny treats perfect for parties, or make them larger for a more substantial dessert. Just be sure to adjust the filling amount and watch the bake time: smaller pies cook faster, while really big ones may need a few extra minutes.
Why do my pies get soggy at the bottom?
Usually, this happens if the filling is too runny or the pies were not cooled completely before filling. Always cook the filling until it’s nice and thick, and cool it all the way before assembling. Make sure to bake the pies on a preheated, parchment-lined baking sheet, which helps the bottoms set quickly and stay crisp.
Final Thoughts
Making Strawberry Hand Pies is one of those joyful kitchen experiences worth sharing with family and friends. Each bite delivers flaky, golden pastry and sweet strawberry bliss—so grab your apron, break out the strawberries, and treat yourself to a bake that feels as good as it tastes!
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Strawberry Hand Pies Recipe
- Total Time: 40 minutes
- Yield: 8 hand pies 1x
- Diet: Vegetarian
Description
These Strawberry Hand Pies are a delightful summer treat, with a flaky crust and sweet strawberry filling. Perfect for picnics or as a portable dessert, these mini pies are sure to be a hit with everyone.
Ingredients
Filling:
- 2 cups fresh strawberries, hulled and diced
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Crust:
- 1 package (2 sheets) refrigerated pie crust
- 1 egg, beaten with 1 tablespoon water (egg wash)
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat Oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare Filling: In a small saucepan, combine strawberries, sugar, cornstarch, lemon juice, and vanilla. Cook until thickened, then let cool.
- Prepare Crust: Roll out pie crusts, cut into circles, fill with strawberry mixture, seal with another crust circle, vent, brush with egg wash, sprinkle with sugar.
- Bake: Bake for 18–20 minutes until golden brown. Cool slightly before serving.
Notes
- These pies can be served warm or at room temperature.
- Try adding cream cheese or Nutella for a twist.
- Store in an airtight container for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
